Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
Return beans to pan; stir in broth, water, pepper, and salt. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until tender.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add celery and remaining ingredients to pan; cook 5 minutes. Add to bean mixture; simmer 10 minutes. Sprinkle with bacon.
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WOW! My 18 month old loves black beans and I am tired of giving her canned beans so I was in search for a recipe. I didn't have any bacon so I sauteed the veggies in 2T. of butter instead and still turned out amazing. I am sure it will be better with the bacon and will use it next time. I won't be buying canned black beans anymore!